Buckwheat and Vegetable Soup



You will need:

1 sweet onion, chopped into large pieces

coconut oil

2-3 garlic cloves, minced

3 carrots, sliced into 1/2 inch pieces

4-5 cups water

1 vegetable bouillon cube

1/3 cup buckwheat groats

fresh chopped herbs such as basil, purple basil, oregano, thyme, sage, chives

2 celery spears

sea salt

1.  In a large wok, saute the onion and carrots in coconut oil on medium-high heat, cook until both almost soft.

2.  Reduce heat to medium, add the water and vegetable bouillon and simmer until onions and carrots have become almost soft but not mushy and bouillon is dissolved.

3.  Turn heat down to medium-low and add the herbs and buckwheat groats.  Allow the groats to swell, stir often and add water if needed.

4.  Add celery at the last minute, turn off heat, and serve.

(Optional – add sugar snap peas, or sliced zucchini, yellow squash, etc during step 4 if desired, to keep them as raw as possible. Tomatoes could be added in step 2.)

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